1. Combine cornstarch and chicken stock and blend well. Prepare all ingredients. Heat oil over medium heat in a wok of heavy skillet. Cook onion for one minute, stirring constantly. Add chicken stock mixture.
2. Increase heat to medium high and add asparagus, red pepper, and salt and pepper to taste. Cook for 2-3 minutes, stirring constantly. Add chicken, cover, and reduce heat to low. Cook until chicken is thoroughly heated. Serve over hot cooked rice.
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|Serving Size: 1 Serving (387g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 70 (25%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 90.5mg||28 %|
|Sodium 870.3mg||30 %|
|Potassium 778.8mg||20 %|
|Total Carbohydrate 11g||3 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 7.8g|
|Protein 40.7g||58 %|
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Calories per serving: 281
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